Skip to main content
Elsevier
View Cart

Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

BooksJournals

    • Single, Double, and Triple Starch Modifications

      • 1st Edition
      • May 1, 2026
      • Zebin Guo
      • English
      • Paperback
        9 7 8 0 4 4 3 3 6 3 2 4 5
      • eBook
        9 7 8 0 4 4 3 3 6 3 2 5 2
      Single, Double, and Triple Starch Modifications, a new volume in the Applications of Starches in Food and Packaging series, offers a comprehensive exploration of starch chemical modification technology. This volume presents the latest research developments and provides valuable insights into the application of starch production technologies across fields such as food, materials, and biomedicine. By systematically analyzing chemical modification methods and their impact on starch structure, digestibility, and physical or chemical properties, the book serves as a thorough reference for industry professionals, researchers, and students interested in understanding both fundamental and advanced aspects of starch processing technology.In addition to detailed summaries of modification techniques, the book compares current research trends and discusses both existing and emerging applications for modified starches. Edited by a globally diverse team of experts, it ensures readers gain a broad, international perspective on natural starch chemical modification. The text emphasizes the significance of technological advancements in enhancing starch properties and highlights the role of modified starch in driving innovation within various sectors. Overall, this resource stands out for its depth, clarity, and relevance to those seeking a holistic understanding of starch modifications and their practical impacts.

    • Applications in Microwave Processing

      • 1st Edition
      • May 1, 2026
      • Olalere Olusegun Abayomi + 5 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 0 0 8 9
      • eBook
        9 7 8 0 4 4 3 2 4 0 0 9 6
      Applications in Microwave Processing: Expanding the Scope beyond Cooking, Benefits and Risks provides a comprehensive guide on the principles and recent interest in microwave technology, along with its cross-disciplinary applications. Divided into two sections, the first one discusses the foundation of the principle, emerging applications, and recent interest in microwave technology. The second section explores the cross-discipline applications of microwave technology in different fields, which include bioactive extraction, clinical thermo-therapy, polymer processing, catalytic pyrolysis, thermal sterilization, biopharmaceuticals, wastewater treatment, drying process, mineral processing, and in biological process.Overall, this title discusses the drawback of microwave assisted technology, scalability concerns and outlook. Edited by a team of experts in the field, this book is a great asset for all researchers, Industrial expert, Biotechnologist and all interested in optimal management and usage of microwaves.

    • Kefir

      • 1st Edition
      • April 1, 2026
      • Carlos Adam Conte Junior + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 2 0 4 3 2
      • eBook
        9 7 8 0 4 4 3 2 2 0 4 2 5
      Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

    • Vegan Food Products

      • 1st Edition
      • April 1, 2026
      • Tuba Esatbeyoglu + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 5 5 0 1
      • eBook
        9 7 8 0 4 4 3 3 3 5 5 1 8
      Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies serves as an authoritative resource that brings together the latest scientific insights on vegan foods. Spanning eleven chapters, the book provides an in-depth look at vegan alternatives to traditional animal-based products, including meat, fish, eggs, and dairy. It thoroughly examines a wide array of vegan protein sources, such as plant-based proteins, macro- and microalgae, as well as single-cell proteins. The text covers advanced production technologies—includi... extrusion, dry-fractionation, 3D printing, and in vitro methods—showcasing how innovation shapes the field of vegan food development.The book also delves into health-related topics, featuring a dedicated chapter on fortification studies that address nutritional concerns. It also explores consumer perception, market trends, and the sensory and nutritional quality of vegan products, painting a comprehensive picture of the vegan food landscape. Edited by recognized global experts, this volume offers a balanced review of current research, highlighting both the opportunities and challenges facing vegan ingredients and foods today.

    • Innovations in the Blue Economy

      • 1st Edition
      • April 1, 2026
      • José Carlos Magalhães Pires
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 9 2 4
      • eBook
        9 7 8 0 4 4 3 3 3 4 9 3 1
      Innovations in the Blue Economy: Sustainable Practices in Marine Macro- and Microalgae Cultivation offers a comprehensive examination of the technologies, advancements, and research driving sustainable seaweed and microalgae cultivation. The book serves as a key resource for understanding the strategies, challenges, and best practices in this rapidly expanding field. By combining insights from biology, ecology, engineering, and policy, it equips readers with the interdisciplinary knowledge needed to navigate the complexities of algal aquaculture. Whether you are a student, researcher, or industry professional, this book delivers the foundational and advanced concepts crucial for sustainable marine biomass production.Beyond its thorough exploration of cultivation methods, the book stands out for its case studies on large-scale initiatives, analysis of regulatory frameworks, and discussion of real-world obstacles facing industry growth. It presents innovative solutions to current challenges, identifies ongoing research needs, and emphasizes the environmental and economic impacts of integrating algae into the Blue Economy. Its international authorship ensures a global perspective, making the content accessible and relevant across regions and sectors.

    • Resource Evaluation and Deep Processing of Edible Insects

      • 1st Edition
      • April 1, 2026
      • Jun Wang + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 2 5 7
      • eBook
        9 7 8 0 4 4 3 3 3 9 2 6 4
      Resource Evaluation and Deep Processing of Edible Insects presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

    • Fermented Foods in Health and Disease Prevention

      • 2nd Edition
      • April 1, 2026
      • Juana Frías + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 8 9 9 7
      • eBook
        9 7 8 0 4 4 3 1 3 8 9 8 0
      Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

    • Plant Proteins

      • 1st Edition
      • April 1, 2026
      • Nisar Ahmad Mir + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 2 9 7 6 0
      • eBook
        9 7 8 0 4 4 3 3 2 9 7 7 7
      Plant Proteins: Nutritional Aspects and Processing Applications explores the innovative methods used to extract and refine plant proteins, emphasizing their impact on nutrition, wellness, and new product creation. The book examines a range of advanced techniques—including fermentation, radiation, and ball-milling—that reveal how plant protein structure and functionality can be enhanced. Each process plays a unique role in improving food flavor, texture, and shelf-life. Readers will gain valuable insights into the science behind plant-based proteins, including their role in the development of meat alternatives and their influence on digestive health and the human microbiome.The authors also highlight nano-reduction technology for plant proteins, discussing its potential in delivering bioactive compounds and improving overall health outcomes. Finally, it addresses the growing market demand for sustainable, palatable, and cost-effective plant-based products, which is driving research into both traditional and novel protein sources. With its blend of technical detail and practical application, this resource is essential for anyone interested in the future of plant-based foods and their nutritional benefits.

    • Food Industry 5.0

      • 1st Edition
      • April 1, 2026
      • Abdo Hassoun
      • English
      • Paperback
        9 7 8 0 4 4 3 3 6 5 9 1 1
      • eBook
        9 7 8 0 4 4 3 3 6 5 9 2 8
      Food Industry 5.0: Components, Opportunities, and Challenges explores the innovative technologies set to transform the future of food production and processing. The book opens by defining the principles of Food Industry 5.0, emphasizing human-centricity, resilience, and sustainability as its core foundations. Readers are introduced to a range of cutting-edge advancements—such as regenerative conversational AI, the Internet of Everything, miniaturized sensors, cobots, advanced drones, and 4D printing—that are expected to shape the landscape of tomorrow’s food industry. These technologies promise to drive efficiency, adaptability, and greater integration between humans and machines.The book is structured in three parts: the first provides an overview of Food Industry 5.0’s foundational concepts; the second examines the enabling technologies and their evolution from Food Industry 4.0; while the third addresses challenges in technology adoption and highlights future research directions. This comprehensive guide offers valuable insights for researchers, scholars, and students interested in the intersection of advanced technology and the food sector, making it a key resource for understanding the next wave of industry transformation.

    • Starch Conjugates

      • 1st Edition
      • April 1, 2026
      • Aayushi Deepak Kadam + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 7 5 8 6 9
      • eBook
        9 7 8 0 4 4 3 2 7 5 8 7 6
      Starch Conjugates: Properties and Applications a volume in the Applications of Starches in Food and Packaging Series, compiles the latest research findings, methodologies, and case studies of starch conjugates synthesis techniques and applications across different industries, such as Food, Agriculture, Pharmaceutical, and Biomedical Engineering. The book brings detailed analysis and practical insights into the synthesis, characterization, and utilization of starch conjugates, ultimately fostering innovation and an eco-friendly alternative to conventional materials, driving advancements in materials science and technology. Practical case studies and real-world examples offer practical guidance to researchers and industry professionals, aiding them in developing and implementing starch conjugate-based solutions. The book also serves as a problem-solving resource for those facing challenges in utilizing starch conjugates, offering strategies, best practices, and expert advice to overcome obstacles and optimize outcomes. With contributions from experts across various disciplines, the book provides an interdisciplinary perspective, fostering collaboration and knowledge exchange among researchers and professionals from different backgrounds.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners